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Ingredients:

• 4 scallops
• 50 g leeks
• 50 g celery
• 500 g periwinkles
• Quart bouillon
• Salt
• Pepper
• Oil
• Butter
• 125 g potatoes
• 250 g flour
• 2 egg yolks
• 20 g zest of orange, whitened
• 20 g orange juice
• 20 g olive oil
• 120 g mashed celeriac

Preparation

Open the scallops, wash and pat dry, set aside. Slice the leeks and the celery, then  fry them to 140°. Cook the periwinkles in bouillon, drain, shell and set aside.

Bake the potatoes, peel and quickly mash them. Add the flour and the yolks, season, and set aisde for 30 minutes. Spread dough finely, cut into disks and fry pin butter until browned. 

To make the vinaigrette, slice the zest of orange, then to mix with the orange juice and olive oil well. 

Cut the scallops finely, spread them on a paper cooking sheet, then place them in a very hot oven for a few momentss, just to sear them. 

In a plate, build layers of the potato "pancake", scallops, "pancake", celery mash. Surround with the the periwinkles and vinaigrette. Garnish with fired leek and celery. 

Wine recommendation 

Alsace Tokay Pinot Gris 1999 - Bott Brothers. The the silken side and the notes smoked of this wine perfectly join the creaminess of the Saint-Jacques and the mash.